Fishcakes and Scallops Stir Fry Recipe: Under 30 mins

Rebellious Fishcakes and Scallops Stir Fry Recipe! 5 punk rock secrets for a flavor splash. Dive into kitchen chaos and pro hacks.

Let me set the scene: It is midnight, 3:00 am, and I am standing in my kitchen, surrounded by extreme confusion. There is a half-empty bag of frozen fish fillets on the counter, a sad and lonesome scallop rolling around like it is trying to escape, and a sauce stain on my favorite apron that will never come out.

I was supposed to be making a quick stir fry, but somewhere along the way, things went off the rails. It all started when I decided to combine two of my favorite seafood ingredients—fishcakes and scallops.

Fishcakes are like the underdog of the seafood world. They are crispy, salty, and packed with flavor, but they don’t always get the love they deserve. Scallops on the other hand are the Rockstar. They are butter, tender, and just a little bit fancy.

But here is the thing: when you throw them together in a stir fry, magic happens. The crispy fishcakes add a satisfying crunch, while the scallops bring a melt-in-your-mouth richness.

Add a saucy stir fry packed with veggies, and you have got a dish that is equal parts comforting and exciting. The first time I made this, it was a total accident.

I was trying to impress a date (spoiler: it didn’t work out), but the dish turned out so good that I have been making it ever since. it’s become my go-to recipe for busy weeknights, lazy weekends, and anytime I need a little pick-me-up.

So, why should you try this Fishcakes and Scallops Stir Fry Recipe? Because it is easy, delicious, and guaranteed to make you feel like a kitchen Rockstar.

Whether you are a seasoned chef or a total beginner, this fishcakes and scallops stir fry recipe is packed with flavor and ready in under 30 minutes. Let’s get cooking!

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5 Secrets For Amazing Fishcakes and Scallops Stir Fry Recipe Experience

• Chill your fishcake patties in fridge for 30 minutes to avoid crumbing during frying.
• Pat scallops dry and sear them in smoking hot oil. Don’t touch them. Let them crust up like leather jackets. Flip once and get them out.
• Swap boring sauce with mixture of sake, ginger juice, oyster sauce, and cornstarch slurry.
• If using raw garlic in stir fry double blanch your cloves to mellow their rage.
• Stir fry peas and bell peppers briefly to retain crunch.

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Fishcakes and Scallops Stir Fry Recipe

Ingredients:

• For the Fishcakes:
  • 1 lb. white fish fillets
  • 1 cup breadcrumbs (the crispy kind)
  • ½ cup chopped water chestnuts
  • 2 tbsp. grated ginger
  • 1 egg
  • salt and pepper to taste

• For the Scallops:
  • 1 lb. fresh scallops (make sure they are dry not wet packed)
  • 2 pinches white pepper
• For the Stir Fry:
  • 2 tbsp. soy sauce
  • 1 tbsp. oyster sauce
  • 1 tbsp. sesame oil
  • 2 cloves garlic, minced
  • 1 cup snap peas
  • 1 red bell pepper, sliced
  • 2 tbsp. cooking oil

Fishcakes and Scallops stir fry recipe (step-by-step guide)

Chop the fish fillets into small pieces and toss them into a food processor. Pulse until you get a chunky paste.

In a bowl mix the fish paste with breadcrumbs, chopped water chestnuts, grated ginger, egg, salt, and pepper.

Shape the mixture into small patties (about 2 inches wide). Pop them in the fridge for 15 minutes to firm up.

Heat 1 tbsp. of oil in a large pan over medium heat.

Fry the fishcakes for 3-4 minutes on each side, until golden and crispy. Set them aside on a plate.

Pat the scallops dry with a paper towel. Heat another tbsp. of oil in the same pan. When oil is hot, add the scallops.

Cook for 2 minutes on each side, until they are golden brown and just cooked through.

Now add minced garlic and stir for 30 seconds. Toss in snap peas and bell peppers. Stir fry for 2-3 minutes until they are tender but still crisp.

Add the soy sauce, sake, oyster sauce, and sesame oil to the pan and stir everything together.

Throw the fishcakes and scallops back into the pan. Toss gently to coat everything in the sauce.

Plate your stir fry and serve with steamed rice.

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Fishcakes and Scallops Stir Fry Recipe: weeknight dinner made luxurious

This fishcakes and scallops stir fry recipe is not just a meal, it is a full-blown rebellion against every bland, overcooked, soul sucking dish that’s ever dared to graze your plate.

Think of it as the culinary equivalent of slamming a guitar solo at a silent dinner party. It is loud, unapologetic, and dripping with flavor— the kind of dish that turns kitchen disasters into legendary stories.

Cooking is not about following rules like some obedient sous chef. It is about setting the kitchen on fire (metaphorically, please) and laughing while you stomp out the flames. Takes it from me, the person who once mistook salt for sugar in a caramel sauce and still served it with pride.

Did my friends side-eye me? Absolutely. Did we all laugh until our ribs hurt? You bet. And that is the spirit of this dish. It is not about perfection. It is about tossing fishcakes and scallops into a pan like confetti and screaming “Let’s see what happens!”

Imagine you are standing at the stove, spatula in hand, and the scent of garlic and ginger is punchier than a punk band’s bassline. The fishcakes are sizzling like they have got a personal vendetta against the pan.

The scallops? They are searing into golden, buttery nuggets of joy. And suddenly, you are not just cooking—You are conducting a flavor riot. But why does this combo work? Let’s break down like a mosh pit breakdown:

• Fishcakes are the underdogs. They are crispy, salty, and unpretentious like the friend who shows up to a party with a six-pack and zero drama.
• Scallops are the divas. They demand attention, seared to perfection, and melt like butter on your tongue. Together they are ultimate duo: one brings the crunch, the other brings the swoon.

Now, let’s talk about the real magic: embracing the chaos. Burn a fishcake? Call it “charred artistry”. Overcook a scallop? Label it “textural experimentation.” The beauty of this fishcakes and scallops stir fry recipe is that it is forgiving.

It is a middle finger to Michelin-star pressure and high five to real cooking-the kind where sauce splatters the walls and you still lick the spoon. I will never forget the time I served this dish to my cousin after trying fishcakes and scallops stir fry recipe.

And he is convinced seafood is a fancy word for expensive regret. Ten minutes later, he was scraping the plate clean and asking for my fishcakes and scallops stir fry recipe.

That is the power of this dish. So, here is your mission. Next time you are staring into the abyss of your ridge, paralyzed by takeout menus and leftover mystery Tupperware, grab that wok like it is mic at a punk show.

Burn the garlic. Flip a scallop with reckless abandon. Let the fishcakes crumble if they want to, they will taste like victory. And when your kitchen smells like a Rockstar’s afterparty take a bow.

Do not forget to follow me on Facebook and Instagram. Ever tried a tri tip sandwich? Look at my tri tip sandwich recipe. Tri tip sandwich recipe features a cut of beef from bottom sirloin, crusty bread, and amazing toppings of condiments, vegetables, and cheese.

So, go ahead. Start a flavor riot. Let this stir fry be your anthem. And remember the best meals are not made in silence. They are made with clattering pans, a little chaos, and the kind of laughter that echoes through the kitchen.

Now turn up the heat, crank up the tunes, and fry like you mean it.